Spring veal with sun-choke chive puré

With a delicately sweet Rosé

350 g veal tenderloin (ytterfilé) Make sure you order it ahead from your butcher.
1 tbsp. Dijon mustard
25 g salted butter
pepper
salt

sunflower shoots
celery leafs (use the delicate leaves coming from the heart of the celery stalk)
chervil
you can also add micro parsley, micro basil, and/or micro cilantro if available
1 tsp. black sesame seeds
fresh ground black pepper

Start to strain the yogurt whey by setting a large piece of paper towel in a sieve over a bowl, poor in the yogurt and allow to drain in the fridge. Remember, the liquid is that part you’re after.
Take the veal out of the fridge to come to room temperature.
Make the salt brine by bringing 3dl water, and 1 tbs salt to a quick boil, let cool in room temperature.
To pickle the shallots slice off the bottoms of the shallots as well as, a little bit off the tops.
Peel the shallots, then stand them up, and slice down the middle. Using the 3 inner layers, separate the segments and place in a small bowl. The rest of the segments can be cut in half lengthwise and used as well, discarding the outermost layer.
Bring 4tbs white wine vinegar, 3tbs water and a pinch of salt to a quick boil and pour over shallots. Add 2tbs beet juice and set in the fridge.

Place veal in brine for 35 minutes (leave in room temperature).
Continue on with the next step; the yogurt whey sauce.
After taking the veal out of the brine wrap it in paper towels, and set in room temperature.
Heat pan.
Pat on 1 tbs of Dijon onto the veal file, and season with salt & pepper.
Throw in 25gr of butter right before you put the meat in the pan & sear the veal on high heat.
Sear meat for about 1-2 minutes per side (depending on the thickness of the file) Let rest while plating.

To reduce the yogurt whey, bring to a boil, than let reduce slowly on medium high (6-7 out of 10) heat for about 20-25min, there should be about 2tbs left when reduced. Make sure you keep an eye on it, it can burn quickly. When done it should be honey-like in consistency.
Meanwhile start the chive-sun choke puré.
When reduced add 25gr of butter, and 2-3 pinches of salt, stir.

If the Sun chokes are really dirty, give them a good scrub, and then place them in a big bowl of water so the dirt sediments to the bottom. Otherwise skip this step.
Peel and cut potatoes in 4 pieces each. Put in pot of water.
Peel the Sun chokes, and leave them whole. Put in the same pot of water.
Boil the sun chokes and potatoes with just enough water to cover, and 1 tbs of salt. Leaving the lid ajar. Boil until soft enough to press, about 20 minutes. Leave potatoes and chokes in the warm water until just before pressing so the puré is lukewarm when serving.
Finley chop the chives and add to blender with 1,5dl of light cream until homogenous
Melt 25gr of butter
When read to serve, strain, press potatoes and sun chokes into the chive cream, add the melted butter, give it a stir and than repress the now beautifully green mixture to make it silky smooth.
Add ½ tbs of white balsamic vinegar, and 1tsp of salt.

Take the shallot “leafs” out of pickling liquid and place on a paper towel.
Take 2 big spoons of the puree, and dollop it on one side of the plate. Using a spoon, spread the puree in a half moon.
Decorate the puré with pickled shallots, black sesame seeds, and herbs (sunflower shoots, celery leafs, etc.)
Slice the meat against the grain, in 1cm thick slices, than dip the slices in to the yogurt whey sauce, let it drip and add it to the plate. Pepper the meat with freshly ground course black pepper.
A summery meal to be paired with a semi-dry White Zinfandel that leaves you feeling light as air. You will definitely have room for dessert!